Minced Beef Chuck

f you want mince with proper beefiness, start with chuck. We take prime beef chuck and grind it for a balance of flavour and tenderness that holds together beautifully in burgers and turns sauces silky in the pan. This is your everyday hero: from midweek spag bol and chilli to smash burgers and meatballs, it cooks evenly and tastes like beef should.

Season simply with salt and pepper for patties or build up the flavours with garlic, onions, tomatoes and herbs for slow-simmered sauces. It’s the reliable, no-faff mince you’ll reach for again and again.

Why you’ll love it

• Single-cut chuck for rich, beefy flavour

• Coarse grind for better texture and juiciness

• Versatile: burgers, bolognese, chilli, meatballs, cottage pie

• Butcher-prepared for consistency you can trust

Cut & grind details

• Minced from beef chuck

• Coarse grind; typically a balanced fat level for juiciness

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. For sauces (bolognese/chilli):

   • Brown in a hot pan with a little oil until nicely coloured.

   • Add aromatics and tomatoes/stock; simmer gently 30–60 mins.

2. For burgers:

   • Form patties gently; avoid overworking.

   • Sear on a hot pan/grill 3–5 mins per side, depending on thickness.

   • Food safety: Cook minced beef thoroughly until the centre is 75°C or no pink remains and juices run clear.

3. For meatballs:

   • Mix with breadcrumbs, egg, herbs; brown, then simmer in sauce 15–25 mins.

Serving ideas

• Classic bolognese over spaghetti with parmesan

• Smash burgers with cheese, pickles and soft buns

• Chilli con carne with rice, sour cream and jalapeños

• Cottage pie with buttery mash and seasonal veg

Storage & handling

• Keep refrigerated below 5°C

• Use within 1 day of opening

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What cut is it from?
All from chuck for dependable flavour and texture.

Is it good for burgers?
Yes—chuck mince holds together well and stays juicy.

Does it need extra fat?
Not usually. It’s balanced for everyday cooking. Add a knob of butter when finishing sauces if you like it richer.

Any allergens?
None in the raw product. Handle carefully to avoid cross-contamination.